​In line with this year's wacky weather was a freezing rain/ice storm - not to mention, in mid-April. Where we saw cherry blossoms bloom last year, the only petals observed this time were icy shards that attacked from all directions.

While most events had been cancelled or postponed due to the dangerous driving conditions, my own activities had not. Neither had the Coffee & Tea Expo that I was eagerly anticipating.

​Prior to lunch, I made a stop at Bake Code to pick up a carby assortment for munching on throughout the upcoming week. Speaking with orangecane prompted the purchase of a Matcha Crème Croissant, while a Garlic Knot also caught my attention. Roasted Coffee Buns were also not exempted from the selection.While I had once complained of the Euro-Asian bakery's steep prices, I can only admit that much relief was sustained in discovering that their regular croissants (you know, the tastier ones) were priced lower than that of the Charcoal variety.

​Orangecane had once brought to my attention the location's DineSafe infraction. Though I had dismissed it at the time, their Significant sink-related infraction proved an issue after all: a centipede-like crawler had set up camp in one of the bathroom sinks.There is no direct correlation between the state of their bathrooms and overall product hygiene, though it remains a factor to be kept in consideration.

Instead of the filty, tattered sheets of paper tacked onto wooden clipboards, the udon specialty restaurant finally adopted hardcover menu booklets! The offerings were more or less identical, with the exception of a Tonkatsu appetizer; all listings were now accompanied with images and categorized for added clarity.

​However, with all menu modifications comes the inevitable occurrence known as inflation. MeNami's case is not dissimilar to other establishments. Over the course of its two-year operating period, some items have been removed, while others promoted. Trendy additions were tested before earning a permanent spot.

My high degree of familiarity with the menu led to the consolidation of this firsthand acquired data. Below is a comparison of the menu prices observed at three different points in time. (View the high-res versions below.)

The items of greatest interest to me were the Corn Kaki-age, which was subject to a fifty-cent increase, and the Smoked Salmon with Parsnip Sauce that was originally $10 but later jumped to $12.

There isn't a single patron that would necessarily appreciate gradually climbing price tag. However, I sincerely hope that the quality of food and service is upkept given these unfavourable price adjustments.

​We ordered the Corn Kaki-age againon this around, as well as a Seaweed Salad to balance the lack of greens on the table. Personally, I would have preferred a more satisfying Yam Salad over the bowl of slimy wakame. Regardless, I appreciated the finely-sliced radish, light soy seasoning, and crunchy bits on top.

Potato Cream Curry Udon was a dish that I've been wanting to try since hearing an intriguing story from orangecane, a fellow food (and now K-Pop!) enthusiast.The top layer consisted of airy, whipped potato piped ever so beautifully using cake decorating techniques. It was smooth and creamy, yet devoid of the usual satiating starchiness of mashed potatoes. Underneath was a mound of chewy Sanuki udon bathing in a flavourful, luscious curry sauce; hitting the ideal notes of sweet, savoury, and mild, the dish was a winner despite its minimal broccoli content.

​Final aspect to note would the case of splashing potato cream. Much like the Black Sesame Purée Udon with Beef, the sticky, viscous sauce has a tendency to escape its serving apparatus when the noodles are picked up or pulled. On that note, ingesting the dish is a major task in itself. A spoon and fork are advised in place of wooden chopsticks.

Seafood Yaki Udon was a little too reminiscent of the overly greasy Okonomiyaki attempted on a few visits back. Toppings of bonito flakes and Kyuupi mayo were predictable albeit tasty; seafood morsels appeared to be sourced from the same batch of ingredients as the Nagasaki Udon.Shellfish does not rank high on my list of loves, though select pieces of mussel were proven tastier than expected. The sweetness was not perceived in all pieces, though, indicating a lack of uniform freshness. Cuttlefish rings (from Fresh Fried Ika) and bits of octopus were consumed with glee.

After nagging for a Pacific Mall trip for three consecutive weeks, my wish was granted. I could restock on toner once and for all!

It's official!! THE EYES ON YOU TOUR IS COMING TO TORONTO!!!!!

Unstable is my current mental state, as it has been - and shall continue to remain - until ticket sales take place this woeful Saturday.

​The main purpose of my Pmall trips never strays far from the K-Beauty aisles. Soggy egg waffles from Tung Tung were obtained on this visit - not recommended, by the way - along with an extra-large Thai Iced Tea from Dak Lak.Having wished to try the beverage since my last visit with a certain lovely potato, I caved and purchased the largest size possible for five dollars. Thinking about it in retrospect, this was immensely reasonable considering Bake Code's prices.

Just as indulgent as the shop's signature Vietnamese Iced Coffee, it looks like I'll be returning for more in the near future. Encased within the 2L plastic cup was resolute milky goodness with minimal ice and just the right dose of sweetness.

​Have prices surged in the beauty department recently? (Or have I merely become accustomed to ebay standards?

Seeing as Cheese Garden was unveiling their Pacific Mall location in the early afternoon, it seemed reasonable to stop by seeing as we already happened to be present. Lineups approximating 20 minutes weaved around the corner shop, with one member of staff cutting customers off once the line began to curl into the corridor.

​The lineup moved swiftly, given my previous experiences at other retailers. Moreover, the staff were friendly and orders were handled with ease and efficiency.​Double Fromage Cheesecakes, Cheese Tarts, and Original Japanese Cheesecakes were regrettably not included in their grand opening promotions. However, the ever-popular Uji Matcha Tiramisu that had stole hearts last November made its return, and at 50% off too!Each canister carried a 6-dollar price tag (as opposed to its original $12) for the duration of the weekend; the sole restriction was that each customer was limited to purchasing a maximum of one unit.

​The Cheese Tart was an item I had been eyeing for some time now, and my curiosity encouraged me to test the item for comparison against Pablo and Uncle Tetsu.Primarily my fault, the tart was left sitting in the fridge for a few days after purchasing, thus causing the jiggly interior to separate from its puff pastry shell.

Reheating the tart did little to salvage its cracked appearance. The shell was flaky but excessively dry and firm. A ratio of insufficient filling to pastry shell was observed upon slicing.While I shall not forego the possibility of textural differences arising as a consequence of over-chilling, I can confidently conclude that the puff pastry shell occupied too large of a proportion in the baked treat. Moreover, it did not exert the comforting buttery aroma I was anticipating. Cheesy indeed was the filling, though I was not fond of the yellow film on its surface (it had been present even at the time of purchase) nor its lack of structure.

​In contrast, the Uji Matcha Tiramisu was every bit worth the wait - a spectacle to behold and wonder to saveur.To enable customers to fully experience the dessert in one's home, small containers of Uji matcha powder were provided with each cylindrical container. The purpose of this step was to ensure freshness of the topmost layer, as extensive refrigeration can cause the matcha powder to moisten and sink.

​Within each layer of the container was a mystery - a fun, delectable surprise. Generously dusting matcha powder atop a silky mascarpone layer created depth and harmony in unison: where the cream cheese was velvety with a hint of savouriness, the powder was bitter with underlying sweetness. The following layers included green tea sponge soaked in matcha syrup, a mousse-like cream cheese layer in a striking green hue, and more mascarpone at the base of the concoction.Every spoonful provided profound enlightenment of the mind and soul.

Who Am I?

​I'm the one that talks fashion and K-Pop randoms behind Quirky Aesthetics, the one who contributes honest opinions about commercial beauty items on Review Junkie, the one that obsessively shares photos of food on Pinterest, the one that loves her ﻿﻿DSLR﻿﻿more than her own beingand the one that wants to work in the transportation sector for a living.Welcome to the raw, unfiltered side of Quirky Aesthetics.